Have you ever spent more than a minute out of your hectic day to realize how awesome you are?
I’m serious. You are freaking amazing. Each and every second of the day your body is carrying out millions of cellular activities. All the while, you are curling your hair, sipping on coffee, and snapchatting your closest friends, without the slightest hesitation. That’s pretty impressive if you ask me.
We dismiss our greatness all too much these days, giving ourselves wayyyy less credit than we deserve. Some days, just rolling out of bed is a giant feat. We’ve all had those kinds of days, but we see them as failures rather than seeing our persistence to keep going as successes. Even if the only thing that motivated you to peek out of the warm covers was the smell of bacon, it’s a feat nonetheless.
Today I’m asking you to celebrate yourself for all of your amazing qualities by treating yourself to this super comforting bread pudding. You deserve it. As a self-proclaimed bread enthusiast, I rate this recipe a 10 out of 10. I ate nearly the whole pan by myself, with a little help from my bread pudding loving father. The sourdough is the only way to go on this one. The tartness of the starter perfectly compliments the sweet maple flavor and creaminess of the pudding mixture.
So what are you waiting for? This bread pudding doesn’t make itself. It requires one awesome person to crack those eggs and preheat the oven. 😉
- 1 loaf of sourdough bread, cut into cubes
- 1½ cups milk (I used almond milk but any kind will do)
- 4 eggs, whisked
- 1 tsp vanilla
- ½ tsp cinnamon
- ½ cup maple syrup
- 2 scoops collagen peptides (completely optional. I just added for extra protein)
- pinch of salt
- Preheat the oven to 350 F.
- In a large bowl, combine all of the ingredients except the bread.
- Dump in the bread cubes and pour all of the mixture into an 8 by 8 square baking pan sprayed with non-stick spray.
- Bake the bread pudding for 35-45 minutes or until the top is golden brown and the egg mixture is set.
- Leftovers will keep for up to a week in the refrigerator. (I actually love pulling this out of the fridge cold for breakfast!)